Invited to a meal tonight with the simple instructions - 'just bring a salad'. Rather than dashing down the shop to buy some 'tossed salad' ingredients, I wondered what I could use from the garden. Tomatoes and other summer salad vegetables are a long way off producing yet. So, here's what I came up with using my still productive celery and the brilliant self-sown coriander about to go to flower and seed now that the weather's warming up. And a red onion just reaching maturity. A surprisingly tasty salad!
2 cups cooked chick peas (or 1 regular tin cooked chick peas)
1 cup celery, chopped
1/2 cup celery leaves, chopped
1/4 cup chopped red onion
1 small jalapeno green chilli, chopped finely
salt and pepper for seasoning
1 tablespoon rice wine vinegar
2 tablespoons olive oil
Mix salad ingredients. For seasoning, shake vinegar and oil in small container and mix through salad.
